Veal Marengo is a classic, delectable French dish made with veal, tomatoes, onions and white wine.
Bill has fond memories of his mother roasting veal and pork together. This was back in the day before pork was the other white meat, meaning there was plenty of fat and drippings to make gravy.
Any time I mention veal, he perks up. Thank goodness Dorie threw us a bone with this veal Marengo. The fish soup and cabbage wrapped foie gras from our French Fridays queue of late were instantly rejected by the ol’ hubby. Sigh. But I was pretty certain I’d have no complaints about this entree.
Created for Napoleon
Dorie gave us a little history on this veal stew. Napoleon Bonaparte’s chef created this dish after the successful battle at Marengo.
It was probably more basic than Dorie’s version, from Le Cordon Bleu in Paris, since fresh mushrooms, cipollini onions and the makings for parsleyed potatoes may not have been available.
The veal, onions, tomatoes and white wine were cooked along with a bay leaf, thyme and rosemary. The magnificent aroma just reinforced why this dish is found on menus all across France. If it’s good enough for Napoleon, it’s good enough for Bill. Sans mushrooms, of course—but I was happy to indulge in his share along with mine. Truly a winner!